Lulu Guinness

To Start

Crunchy cocoa nibs add a sultry, nutty edge to this healthy, hearty dish, while the sharp goat’s cheese counterbalances the sweetness of the deep red beetroot and golden sweet potato. Great on its own, it also pairs well with peppered mackerel. Perfect comfort food for cosy Autumnal nights.
  • large beetroot peeled and sliced into ½cm thick circles
  • 2 medium sweet potatoes, peeled and cut into 2cm cubes
  • 200g puy lentils
  • 100g goats cheese
  • 2 large handfuls of watercress
  • 3 spring onions, peeled and sliced finely at an angle
  • 20grams cocoa nibs
  • 20grams walnuts
  • Small bunch of parsley, finely chopped
  • Garlic clove
  • 1 tbsp Vegetable bouillon
  • Salt flakes
  • Black pepper
  • 3tbsp olive oil
Roasted Rainbow Vegetable Salad with Puy Lentils and Goats Cheese

Heat oven to 200C/180C fan/gas 4. Toss the cubed butternut squash and beetroot rounds with 1tbsp olive oil, garlic clove, pinch of salt and pepper. Roast for 45 mins or until tender but still retaining their texture.

While the vegetables are roasting, cook the lentils. Place in a saucepan and fill with enough water to cover the lentils by 2cm. Place on a high heat, cover and bring to the boil.
Add the vegetable bouillon powder then reduce the heat and simmer, loosely covered with a lid, for 15-20 minutes or until the lentils are tender (do not overcook).

Transfer the lentils to a large bowl and let them cool down. Add 1tbsp of olive oil, spring onions, parsley and roasted vegetables. Check the seasoning and add salt and pepper to taste as needed.

Place the walnuts on a chopping board and roll with a rolling pin to crush them until they are about the same consistency as the cocoa nibs. Put the nibs on the board too and a pinch of salt flakes. Cut the goats cheese into segments and roll each into a small ball. Carefully roll the balls individually over the board, pressing the mixture into each.

To assemble the salad, spread the watercress on a large serving plate and spoon over the roasted vegetable and lentil mix. Place the balls of goats cheese on top and drizzle with a little olive oil.


Roasted Rainbow Vegetable Salad with Puy Lentils and Goats Cheese
There is something comforting about slow roast shoulder of lamb. The fat and marbling in the meat slowly melts through the meat as it cooks to give a soft, delicate texture and a sweet flavour. The balsamic gives a little sharpness to cut that sweetness. The nibs offer a little nutty bitter flavour of pure cacao to round this dish off.
  • 1 shoulder of lamb boned and rolled
  • 8 sprigs of thyme
  • 4 sprigs of rosemary
  • 4 medium onions peeled and cut in half through the root
  • 125 ml Balsamic vinegar
  • 4 tablespoons Cacao Nibs
  • 2 whole bulbs garlic cut in half
  • Salt and pepper

Pre-heat the oven to 180C/350F. 

Season the lamb all over. With a small sharp knife stab the lamb a few times the push the herbs into the cuts.

Toss the onions in a little sunflower oil to coat then place in a roasting pan big enough to hold the lamb. Place the tray and onions in the oven and roast until the onions start to colour at the edges. Turn the oven down to 120C/235F.

Add the lamb, thyme and garlic to the roasting tray ontop of the onions, cover with tin foil and cook for four and half hours.

Remove from the oven. Remove the garlic and the onions from the pan, keeping the onions to serve with the roast lamb if you like. Now add the balsamic plus 120 ml water, the cacao nibs and cook uncovered for an hour longer, basting the lamb with the juices every 15 minutes. Remove from the oven and place on a tray,

cover loosely with foil. 

Strain the juices from the pan through a fine sieve into a pan big enough to hold the liquid. With a small ladle or serving spoon try to remove the excess oil floating on the top. Place the pan on medium heat and simmer until the sauce has slightly thickened.

This lamb goes great with garlic mashed potatoes and some buttered carrots.


    • 54 grams Dark Hacienda 90%
    • 75 grams Whipping Cream
    • 150 grams Whipping Cream
    • 66 grams Dark St Lucian 78%
    • 75 grams Whipping Cream
    • 150 grams Whipping Cream
    • 62 grams Milk Trinidad 68%
    • 75 grams Whipping Cream
    • 150 grams Whipping Cream

For the Dark Hacienda Chocolate
Break up the chocolate and place in a bowl
Bring 75 grams of the whipping cream to a boil, take off the heat.
Add the broken chocolate and stir until all the chocolate has melted. Place in a bowl, cover and place in the refrigerator for 5 minutes. Take the chocolate out and stir. Cover and return to the refrigerator for another 5 minutes. In a cold bowl whip the remaining 150 grams of whipping cream to just below soft peak.
This term refers to when you lift the whisk. A short peak of cream barely holds its shape, before settling down in the cream again. Do not whip to a stiff peak, it will split the mousse.
Stir the chocolate and make sure the refrigerator hasn’t started to set the chocolate and all is a smooth emulsion. Take a third of the whipped cream and fold into the chocolate with the whisk gently. Make sure all the cream has folded in. Now very gently fold in the remaining cream. We need to keep as much air in the cream as possible to keep this mousse light.
Spoon around 46 grams into 6 small glasses.
Cover and set in the refrigerator for 2 hours until set.

This makes just one flavour mousse. Repeat for the Dark St Lucian and the Milk Trinidad as above.

To serve these in the restaurant we add a pinch of sea salt on the set Trinidad mousse, a couple of Kirsch soaked Cherries on the St Lucian mousse, and a few toasted almonds on the Hacienda mousse.

Photo credits: Hotel Chocolat – Iona Blackshaw –